Refresh with
If the hot, muggy weather leaves
you Sweaty and tired, try a
refreshing dairy drink to perk up
your energy level. While soda or
other drinks may quench your
thirst as well as dairy drinks, they
don’t provide the valuable
nutrients that milk products
possess.
The dairy drink recipes our
readers sent in this month all
sound delicious, and can be easily
prepared in a hurry. Why not try
some of their favorite recipes - one
may just suit your personal taste.
Many, many readers have
shared dairy recipes with us so far
this month, but two more weeks
remain in June to send us your
dairy recipe and receive a gift of
appreciation.
Featured Recipes,
This week’s featured recipes come from the winners of two state
cook-offs. Valeda Stevens, Newfoundland, took first place in the
Pennsylvania Lamb Cook-Off with her Sweet and Sour Oriental
Lamb recipe and Peggy Kovacs, Bethlehem, won the Pennsylvania
Beef Cook-Off with her Italian Gyro Loaf recipe.
To read more about these women and the state cook-offs see the
stories featuring them in this section.
Sweet and Sour Oriental Lamb
Cover 1 pound of cubed lamb with the following marinade. Let
stand an hour or longer.
1 teaspoon salt 1 tablespoon soy sauce
1 teaspoon sugar 1 egg, beaten
2 teaspoons sherry Va cup cornstarch
Make sauce by mixing the following ingredients. Set aside to be
cooked later.
1 cup cider vinegar
1 cup sugar
V* cup ketchup
1 tablespoon cornstarch
While it is marinating prepare
1 large clove garlic, minced
1 green bell pepper, cut into bite-size pieces
1 large carrot cut into 2-inch strips, 1/8-inch x 1/8-
inch
1 large onion cut into bite-size pieces, scales
separated
% cup frozen peas, thawed
1 cup cut up celery, or about two stalks
V* cup chopped water chestnuts
Place carrot and celery in boiling water until crisp tender, about
3-4 minutes. Seat aside. Steam onions in butter and very small
amount of water, over gentle heat, until just transparent. Set aside.
Remove meat from marinade. Put Vi cup cornstarch in small
sifter and sift over pieces of marinated meat, coating both sides
thoroughly.
Deep-fry meat until golden and done (350°F.) Remove from oil
and set aside. Empty oil from wok or pan, except about 1
tablespoonful. Heat to 350°F. Add garlic, vegetables, chestnuts and
sauce mixture, stirring continuously until thickened. Pour over
meat and serve immediately with hot, steaming rice. Top with
sprouts of your choice.
Italian Gyro Loaf
2 large eggs, beaten
Vi cup Italian style bread crumbs
% cup tomato-based chili sauce
M> teaspoon salt
M> teaspoon oregano
V* teaspoon crushed fennel seeds
2to2M> pounds ground chuck
1 can (16 ounces) fresh style seasoned green beans,
drained
3 tablespoons Italian style salad dressing
1 package (8 ounces) Monterey Jack cheese, coarse
ly shredded
Combine in large bowl: eggs, bread crumbs, chili sauce and
seasonings. Crumble ground chuck into small pieces. Fold meat
gently but thoroughly into egg mixture.
Use 15-inch square piece of foil as base to shape meat into 12-inch
square. Sprinkle half of shredded Jack cheese over meat to within 1
mch of outside edges. Spread drained green beans over cheese.
Drizzle 3 tablesppons Italian salad dressing over green beans.
Start at narrow end of foil to roll meat. Press edges to seal as
meat is rolled. Place seam-side down in lightly greased 13x9x2-inch
pan.
Bake uncovered in preheated 350*F. oven for 1 hour 15 minutes.
Sprinkle remaining cheese over top of meat and continue baking 5
minutes or until cheese melts. Allow to stand 10 minutes before
serving. Garnish with parsley and cherry tomatoes. Serves 6-8.
Home Oi The Range
daily drinks!
RAINBOW BUTTERMILK
COOLER
1 quart cold buttermilk
1 cup cold unsweetend pineapple
juice
1 pint lemon sherbet
Rainbow sherbet
Combine buttermilk, pineapple
juice and lemon sherbet with
rotary beater until combined. Pour
into glasses. Top with scoops of
rainbow sherbet. Serve im
mediately.
NOTE: If using blender, blend
pineapple juice and sherbet; add to
buttermilk. Pour into glasses and
garnish with scoops of rainbow
sherbet.
American Dairy Council
1 tablespoon
Worchestershire sauce
1/8 teaspoon salt
Sit back and relax with a Chocolate Peppermint Shake and good book. This delicious
concotion is made with fudge sauce, milk and ice cream.
STRAWBERRY FRAFF
4 eggs
1 cup sugar
1 quart frozen strawberries,
crushed
1 teaspoon vanilla
Beat eggs. Add sugar, beat till
fluffy. Add strawberries and chop
them until the mixture is smooth,
then add vanilla. Add 2 quarts of
milk and mix. This recipe can also
be prepared in a blender.
Lydia Ann King
Dnunore
ORANGE JULIUS
1 cup orange juice concentrate
1% cups water
IMi cups milk
y* cup sugar
18 ice cubes
1 teaspoon vanilla
Blend in blender on high speed
until ice cubes are crushed. Ap
proximately 4 servings. Very
refreshing on hot summer days.
Grape juice concentrate may be
substituted for orange.
Mrs. John Frey
New Holland
COLUMBIAN CHOCOLATE
1 package (6 ounces) chocolate
chips
1 cup strong coffee
1 teaspoon cinnamon
Pinch of salt
6 cups milk
Vi teaspoon vanilla
Heat everything in a large
saucepan, except milk and vanilla,
stirring until mixture is smooth.
Add milk and heat thoroughly. Stir
in vanilla. Just before serving,
beat until foamy.
Mrs. John Frey
CHOCOLATE PEPPERMINT
SHAKES
Mix 2 cups milk and y* cup
Glossy Fudge Sauce (below). Pour
into 4 tall glasses. Stir 2 to 4 scoops
pink peppermint or vanilla ice
cream into each glass just until
blended. Serve immediately. 4
servings.
GLOSSY FUDGE SAUCE
1 package chocolate fudge frosting
mix
3 tablespoons butter or margarine
2 tablespoons light com syrup
% cup milk
In medium saucepan, heat all
ingredients to boiling over medium
heat, stirring frequently. Boil and
stir 1 minute. Use for milk shakes
or malts, serve hot over ice cream
or cool, cover and refrigerate.
About 2 cups sauce.
STRAWBERRY YOGURT
DELIGHT
3 cups cold milk
1 cup (8 ounces) strawberry yogurt
1 cup sliced fresh strawberries
1 tablespoon sugar
Place milk, yogurt, strawberries
and sugar in blender container;
cover. Blend until smooth. Pour
into glasses. Garnish with fresh
Recipe Topics
If you have recipes for the topics listed below, please
share them with us. You can send your recipes to Sue
Keene at Lancaster Farming, P.O Box 366, Lititz PA
17543
June
16
30
July
strawberries, if desired. Serve
immediately.
APRICOT CREAM
COFFEE
3 cups cold milk
IM> cups cold apricot nectar
1 tablespoon instant coffee
% teaspoon almond extract
1 quart coffee ice cream
Blend 1% cups of milk, apricot
nectar, instant coffee, almond
extract and 1 pint coffee ice cream
with rotary beater. Combine with
remaining milk. Pour into glasses.
Top with scoops of coffee ice
cream. Serve immediately.
American Daily Council
DAIRY DRINKS
4 eggs, beaten
1 quart fresh or frozen
strawberries, mashed
Sugar to taste
A little vanilla
Pinch salt
Beat above ingredients well then
add 2 quarts milk. You can mix
everything ahead of time and set in
freezer. When ready to drink, add
milk. It is delicious!
Mrs. Amos Lapp
New Holland
(Turn to Page B 7)
Dairy Drinks
Dairy Dinners
Puddings & Custards
Outdoor Cooking